Vietnamese Cabbage, Tofu and Herb Salad – Gói Bắp Cải Dậu Phụ – Recipe

Vietnamese Cabbage, Tofu and Herb Salad – Gói Bắp Cải Dậu Phụ

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 4 servings

• 5 large shallots, peeled and thinly sliced
• Vegetable oil for frying
• 3 ounces extra-firm tofu (one of those seasoned and baked tofus can work as well), 1/4" dice
• Kosher salt
• 1/2 small head green cabbage, cored, thinly shredded and refrigerated
• 2 big, packed handfuls mixed Vietnamese herbs - rau ram, mint, cilantro, etc. - see above
• 2 tablespoons lime juice or rice vinegar
• 1 teaspoon sugar
• 1 tablespoon soy sauce - use a gluten free variety if needed
• 1 teaspoon minced fresh ginger
• 1 clove garlic, minced
• 1/4 cup peanuts, toasted and lightly crushed

1. Bring a small pot with enough oil to completely cover the shallots up to a low frying temperature, about 260 F / 126 C. Add the shallots and cook, stirring occasionally until deeply golden brown. This will take a very long time - around 45 minutes. Keep the temperature very low. You can speed the process up a little by using more oil in a larger pot. For a long time it will seem like nothing much is happening, then they will start to slowly brown. Keep the temperature low, and pay more attention for the last few minutes.
2. When the shallots are done, drain them but reserve the delicious oil. Spread the shallots out on paper towels. As they cool, they will become shatteringly crispy.
3. Pan-fry the tofu in a small amount of oil until nicely browned. Transfer to paper towels and season.
4. In a small bowl, stir together the lime juice, sugar, 1/4 teaspoon salt, soy sauce, ginger, and garlic. Whisk in 1/4 cup of the reserved shallot oil. Don't worry about getting it emulsified.
5. Put the cabbage in a mixing bowl. Add half of the shallots, the tofu, and all of the herbs, tearing them and lightly bruising the leaves to release flavor. Add the dressing a little at a time, tossing as you go, until the cabbage is well dressed but not drenched. Taste and adjust seasoning - it may need more salt.
6. To serve, transfer the salad to platter. Garnish with the remaining fried shallots and peanuts.